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Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms

Outstanding in flavor and freshness, these marinated vegetables are unlike anything you'll find in a jar or deli case. But do make a trip to your local Italian delicatessen for sliced assorted cold cuts and crusty bread to go with the vegetables. It all adds up to an impressive no-hassle starter.

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Preparation

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)

Recent Reviews

Just made this for the second time and have decided that it's a keeper. I used it on an open faced sandwich and it was delish. This would also be good on greens for a salad and as a topping for grilled chicken or fish. Mods: I used canned artichokes rather than frozen, cut the pieces smaller and left out the mushrooms because I didn't have them. I was a bit slapdash with the marinade measurement but it came out fine so I think that the recipt is forgiving

Quesochica from Redwood City, CA /

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This was a nice marinade for the left over red pepper and mushrooms I had in my fridge. I thought they were tasty even after 48 hours.

shoshj /

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This is the second time I made this. I doubled the marinade and marinated the veggies 2 days and thought they were a little bitter as mentioned by another reviewer. Next time I will try 1 day. I think roasted red peppers would be better than the raw. Also, I added sliced eggplant which was good.

A Cook from Frisco, TX /

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Excellent! Found that the recipe made plenty of marinade. With an italian bread and a bit of provolone, salami, prosciutto and melon this made for a substantial meal.

friedpie /

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I've made this several times and served wtih an Antipasto. Great every time